Resveratrol Reduces Fat Synthesis

by CP Staff

A new animal study indicates that resveratrol, the polyphenol found in high concentrations in red wine and red grape skins, can decrease the synthesis of adipose (fat) tissue. Vitamin D and quercetin in combination with resveratrol also had positive effects.

Due to the potential adverse health effects of excessive fat tissue, researchers have been investigating the mechanisms in which phytochemicals such as resveratrol can impact the metabolism of this tissue.

Phytochemicals have been shown to modulate fat cell differentiation, apoptosis (programmed cell death), and lipolysis, which is the breakdown of fats.

Researchers evaluated the mechanism by which resveratrol elicits an effect on adipocytes (fat cells), both in cell studies and using animal models. Additionally, the researchers examined the synergistic effect of combining phytochemicals on adipocyte metabolism.

The study showed that resveratrol decreases viability of pre-adipocytes and cell differentiation of maturing pre-adipocytes to fat cells. Resveratrol was shown to down-regulate specific enzymes and transcription factors as well as alter genes that regulate mitochondrial function, which is the part of the cell that synthesizes cellular energy.

The study also showed that in mice fed a high-fat diet, resveratrol improved resistance to weight gain. Also, supplementation with the combination of vitamin D and the phytochemicals resveratrol, quercetin and genistein in aged rats with their ovaries removed not only resulted in decreased weight gain, but also improved bone health.

The researchers concluded that using phytochemicals such as resveratrol has a large potential for modulating adipocyte metabolism including cell differentiation, apoptosis and lipolysis.

Reference:

Baile CA, Yang JY, Rayalam S, Hartzell DL, Lai CY, Andersen C, Della-Fera MA. Effect of resveratrol on fat mobilization. Ann N Y Acad Sci. 2011 Jan;1215(1):40-7.